1/4 cup Dried porcini mushrooms
1/2 cup Hot chicken broth
2 tbsp Extra-virgin olive oil
1 Onion, finely chopped
2 Cloves minced garlic
1/2 Red bell pepper, Chopped
12 oz White mushrooms, thinly sliced
1 1/2 cup Kasha
1 Egg white
3 cup Vegetable broth
2 Carrots, diced
Ground black pepper
1 pinch Cayenne pepper
2 tbsp Chopped parsley
1 tbsp Low-sodium soy sauce
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Preheat oven to 400F. Soak porcinis in hot broth. Meanwhile, heat oil in a large, nonstick saucepan. Saute onion, garlic and bell pepper over medium heat until golden, about 5 min. Add white mushrooms; increase heat to high. Cook until mushrooms are browned and most of liquid has evaporated, 5 min.
Mix kasha and egg white in a bowl. Add to vegetables; cook over high heat for 2 min., or until grains are separate and dry.
Stir broth, carrots, seasonings and porcinis (with soaking broth) into kasha; bring to a boil. Reduce heat, cover; simmer until tender and liquid is absorbed (18 min.), stirring occasionally to avoid sticking. Remove from heat; stir in parsley and soy sauce.
Spoon into a large casserole dish. Bake till heated, about 10 min. Serves 4. Makes 11 cups. [360 cals/9.5 g fat]
This recipe was archived at Mc-Recipe. Part of a "COLLECTION (5) Grain and Vegetable Casseroles," [PATh 15 Oc 96] Recipe By : Steven Raichlen for Prevention (Oct/96)
Posted to Digest eat-lf.v096.n190
Date: Thu, 17 Oct 1996 00:05:31 -0700 (PDT)
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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